Scrub potatoes under running water and pierce several times with a fork. Bake until tender, about 1 hour. Remove and set aside to cool for a couple minutes.

In a medium skillet, heat oil pver medium-low. Add onion, ginger and garlic. Cook until the onions begin to soften, about 3 minutes. Stir in cumin, coriander and pepper. Pour in water, tomato sauce, peanut butter, sugar and salt. Bring this to a simmer and cook until thick, about 2-4 minutes.

With a sharp knife, split each potatoes lengthwise - cut down to the bottom skin, but not through. Carefully pour about 1/4 cup sauce into each potato. Sprinkle each one with about 1 teaspoon cilantro.Click here to be taken to the main post